Tomato, Basil and Fennel Bruschetta

Name: Tomato, Basil and Fennel Bruschetta
Ingredients: 1/2 whole-grain baguette, cut diagonally into six 1.25 cm (1/2 in) slices; 30 ml (2 tbsp) chopped fresh basil; 15 ml (1 tbsp) chopped fresh parsley; 2 garlic cloves, minced; 3 tomatoes, diced; 120 ml (1/2 cup) diced fennel; 5 ml (1 tsp) olive oil; 10 ml (2 tsp) balsamic vinegar; 1 tsp freshly ground black pepper

Tomatoes, fennel, basil, parsley and garlic make a crisp, aromatic topping for toasted whole-grain baguette. A little olive oil and balsamic vinegar are enough to bind the vegetables without turning the bread soggy when the topping is added at the last moment.

Serves: 6
Prep: 10 min*
Cook: 5 min*
Serving size: 1 topped slice

Ingredients

1/2 whole-grain baguette, cut diagonally into six 1.25 cm (1/2 in) slices
30 ml (2 tbsp) chopped fresh basil
15 ml (1 tbsp) chopped fresh parsley
2 garlic cloves, minced
3 tomatoes, diced
120 ml (1/2 cup) diced fennel
5 ml (1 tsp) olive oil
10 ml (2 tsp) balsamic vinegar
1 tsp freshly ground black pepper

Method

Heat the oven to 200 C (400 F). Arrange the baguette slices on a baking sheet and toast until lightly browned.
In a bowl, combine the basil, parsley, garlic, tomatoes, fennel, olive oil, balsamic vinegar and black pepper.
Spoon the tomato mixture evenly over the warm toast and serve immediately.

Cook’s tip

Top the bread only when you are ready to serve. The tomato juices quickly soften the toast if the bruschetta sits assembled.

Variation

For smaller passed appetizers, cut the baguette on a less dramatic diagonal to make narrower rounds; keep the same topping-to-bread ratio.

Nutrition per serving

Values reproduced from the supplied recipe document.

Energy: 142 kcal
Protein: 5 g
Carbohydrate: 26 g
of which sugars: 2 g
Fat: 2 g
of which saturates: Trace
Fiber: 4 g
Sodium: 123 mg

142 kcal per slice, with 4 g fiber and 123 mg sodium. Mayo Clinic lists the recipe within its DASH eating plan.